Anthocyanins, Kevin Gould; Kevin M Davies; Chris Winefield

Автор: Onslow
Название: The Anthocyanin Pigments of Plants
ISBN: 1107630908 ISBN-13(EAN): 9781107630901
Издательство: Cambridge Academ
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Описание: Muriel Wheldale Onslow (1880-1932) was a British biochemist and botanist. In this book, which was first published in 1925 as the second edition of 1916 original, Onslow presents a discussion of various scientific investigations regarding the properties of plant anthocyanin pigments. The text analyses the subject along botanical, chemical and genetic lines.

Автор: T. Mulder-Krieger; Robert Verpoorte
Название: Anthocyanins as Flower Pigments
ISBN: 079232465X ISBN-13(EAN): 9780792324652
Издательство: Springer
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Описание: The economic value of cut flowers is considerable. Because novelty is a driving force in this section of horticulture, the development of new flower varieties is of great interest. This study reviews the various aspects connected with the molecular engineering of flower colours. It concentrates on the anthocyanins.

Автор: Kevin Gould; Kevin M Davies; Chris Winefield
Название: Anthocyanins
ISBN: 0387773347 ISBN-13(EAN): 9780387773346
Издательство: Springer
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Описание: There has been an unprecedented expansion of knowledge about anthocyanins pigments. This book covers various aspects of the biosynthesis and function of anthocyanins (and related compounds such as proanthocyanidins) in plants, and their applications in agriculture, food products, and human health.

Автор: Xiaonan Sui
Название: Impact of Food Processing on Anthocyanins
ISBN: 9811026114 ISBN-13(EAN): 9789811026119
Издательство: Springer
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Описание: This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in aqueous systems and in real semi-solid and solid food systems including bread and biscuits. The results of this thesis offer food manufacturers valuable guidelines on the production of functional foods containing anthocyanins, helping to reduce anthocyanins loss and achieve a desired amount of anthocyanins in foods with extra health benefits.